Well said, George. As another long-timer, I sometimes feel like the conversations on this list resemble those of a group of people cooking in the kitchen together. Sometimes we stray to related topics (you have to stop for a beer once in a while during the cooking process!), but they are usually relevant in some way. And the meal still gets prepared...it's just more fun getting it done. Someone posted an interesting green chile stew variation, and I varied it more. Sorry I don't have the name of the original poster. Here's what I did: 2# ground venison a few tablespoons oil 2 cans white shoepeg corn (with liquid) 4 cans (4 oz) hot green chiles (with liquid) 2 cans diced tomatoes (with liquid) 1 large can paste 1 large onion 5 or so cloves of garlic, pressed salt & pepper to taste shredded cheese sour cream your favorite hot sauce (i.e. El Yucateco Red) Brown venison and onion in oil in a heavy pot. Add garlic a minute or two before it's done. Then, add the rest if the ingredients and a few cups of water. Bring to simmer and add paste. Adjust water/paste combination to your liking. Cook for about an hour. Serve with shredded cheese, sour cream, and your favorite hot sauce. A nice way to use ground venison, especially when your honey and his father fill their tags. > -----Original Message----- > From: Goslowsky, George [SMTP:gjgoslow@ingr.com] > Sent: Tuesday, February 23, 1999 3:20 PM > To: 'chile-heads@GlobalGarden.com' > Subject: RE: [CH] This is the CHILE-PEPPER news right ? > > For me, a moderator such as is being proposed, would do something to this > list like what has happened to Chile Pepper magazine. It would change > from > a homey, comfortable, enjoyable and accurate list to a sterile and > accurate > list. No thank you. >